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White Chocolate Sour Cream Frosting
Gorgeous, very tasty. I used belgian white chocolate....quite sweet and waited for chocolate to cool in a cold water bath then electric whisked the sour cream in. It goes very stiff due to the cold cream then becomes lovely. If you add the cold cream to warm chocolate i imagine it will split, so let the choc cool.
14 users found this review helpful
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Reviewed On:
Aug. 1, 2009
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